Whole Foods in BR
to host food events
Whole Foods Market Baton Rouge, 7529 Corporate Blvd., will host its beer club from 8 p.m. to 9 p.m. Saturday. Cost is $15 per adult, and includes pairings with cheese and hors d’oeuvres.
On Jan. 30, chef Sally Puyau, a graduate of the New England Culinary Institute, will teach Fat Tuesday amd Skinny Tuesday cooking classes at $5 per person.
During the class, Puyau will make less indulgent versions of Carnival favorites.
For reservations for both events, visit the store’s guest services desk or call (225) 218-0452.
King cakes class scheduled in N.O.
NEW ORLEANS — Southern Food and Beverage Museum will offer a children’s program on the Mardi Gras king cake tradition from 11 am. to noon Saturday. It is free for museum members and $5 for nonmembers.
Participants will decorate their own mini king cakes and make icing.
Registration for the class ends today. Register at http://southernfood.org/sofab/?p=4630 or call (504) 569-0405.
The museum is in Riverwalk Marketplace at the Julia Street entrance, 500 Port of Orleans Place, Suite 169.
to host wine dinner
New Orleans — Salú Restaurant, 3226 Magazine St., is hosting its first monthly wine dinner Thursday .
Executive chef Dustin Brien will prepare the four-course meal, which will have 6:30 p.m. and 8:45 p.m. seatings. Cost is $50, plus tax and gratuity.
The dinner will feature a fennel and blood orange salad paired with N/V Mistinguett Cava Brut, Spain; seared rainbow trout with 2011 Poggio Anima Grillo, ‘Uriel,’ Sicily; leg of duck confit with a red wine bentil ragout, paired with 2011 Les Heretiques, Château d’Ouia, France; and apple tarte Tatin with burnt sugar ice cream, served with Salú’s house-made cello.
Call (504) 371-5809.
Martin Wine Cellar offers tasting events
NEW ORLEANS — Martin Wine Cellar has scheduled wine and spirits tasting events to appeal to both novices and seasoned collectors.
The program, Discovering the Diversity of Scotch, will be held from 6:30 p.m. to 8 p.m. Thursday at Martin Wine Cellar’s Metairie location, 714 Elmeer Ave.
Ed Kohl of Imprex Beverages will introduce eight high-end Scotches.
The Metairie location also will hold a reception-style event from 6:30 p.m. to 8 p.m. Feb. 21, featuring 19 wines of the Pacific Northwest.
Cost for each of these events is $25. Call (504) 896-7300 for reservations.
The Martin Wine Cellar location at 2895 U.S.190, Mandeville, will hold a reception-style tasting from 6:30 p.m. to 8 p.m. Jan. 31.
The event will feature 15 zinfandel wines and blends from around the world. Cost is $20. Call (985) 951-8081 for reservations.
Fresina’s schedules ‘Italia’ cooking class
Jay Ducote will teach a class, “A New Year in Italia” at 10:30 a.m. Feb. 1 or Feb. 2 at Fresina’s Pasta Co. & Italian Specialties, 3458-B Drusilla Lane, Baton Rouge.
The class includes a menu of Italian sausage minestrone, spaghetti alle vognole and tiramisu cheesecake. Seats are $75.
Call Linda Fresina at (225) 926-1341.
AgCenter sets food incubator meeting
Anyone interested in launching a food business or renting a facility for a new food business is invited to attend a presentation from 10 a.m. to noon Feb. 11 at the new LSU AgCenter Food Incubator, 212 Efferson Hall, Highland Road at West Parker Boulevard.
The program will discuss how to start a food business, information about the LSU AgCenter Food Incubator, how to estimate the required financial investment and determine the feasibility of a business or product.
Reservations must be made by Feb. 5 to Gaye Sandoz at firstname.lastname@example.org or by calling (225) 252-7162.
Pop-up dinner slated for Valentine’s Day
Roux Wine & Spirits, 17540 Airline Highway, Prairieville, and Jay Ducote of http://www.biteandbooze.com are holding a Valentine’s Day pop-up dinner from 6:30 p.m. to 10:30 p.m. Feb. 14 at the restaurant.
Seven courses will be offered.
Seating is limited.
Tickets are $100 per person and can be purchased at http://www.eventbrite.com/event/5022283786/eorg#.
Advocate Food staff